I make a chicken breast stuffed with shrimp and salsa verde that I serve with a sauce. The sauce has cream, stock, chiptole, and white wine mainly.
The issue is if I make the sauce while the chicken cooks in the oven (I brown them first in a skillet on the stove top), I need a separate pan and I don't get the fond from the chicken. If I wait until the chicken is done, it takes too long to thicken the sauce (first, I sautee onion, garlic, then add white wine, then rest of liquids).
My question is should I thicken the cream while the chicken cooks to hasten the final sauce? I also thought about a roux, but this sauce is supposed to be somewhat loose...nothing like an alfredo. Roux aren't generally used with sauces with alcohol I think.